Caribbean Chicken Salad

posted by 6 months ago


2 skinless, boneless chicken breast halves

½ cup Kikkoman Teriyaki Marinade & Sauce

2 tomatoes, seeded and chopped

½ cup onion, chopped

2 tsp jalapeno pepper, minced

2 tsp fresh cilantro, chopped

¼ cup Dijon mustard

¼ cup honey

1 ½ Tbs white sugar

1 Tbs vegetable oil

1 ½ Tbs apple cider vinegar

1 ½ tsp lime juice

¾ pound mixed salad greens

1 (8 oz) can pineapple chunks, drained

4 cups corn tortilla chips


Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate. In another small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate. Preheat the grill for high heat. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes per side, or until juices run clear. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and top with ¼ of the pineapple chunks. Break tortilla chips into large pieces, and sprinkle over salads. Divide the grilled chicken strips on top of each salad; drizzle with dressing and serve. (Serves: 4)

tags:  caribbean chicken salad, chicken, salads, marinade, poultry
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